Changes

Ozone has been shown to be an effective way to kill ''Brettanomyces'' that is buried in the wood of oak barrels, but the ozone must be applied for an adequate time to allow for the ozone to diffuse into the oak. Heating The preferred method is to heat the entirety inside of the oak barrel to at least 140°F (60°C ) for 20 minutes with hot water or steam . This has also been found to be an effective way of killing ''Brettanomyces'' within the wood of 3-year old old barrels infected with ''Brettanomyces''. Note that this might not be hot enough to kill other heat tolerant microbes, however these heat tolerant species tend not to be beer spoilers <ref>[https://www.ncbi.nlm.nih.gov/pubmed/25989358 Heat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment. Fabrizio, Vigentini, Parisi,Picozzi, Compagno, Foschino. 2015.]</ref><ref name="Agnolucci_2017">[https://link.springer.com/article/10.1007/s11274-017-2345-z Brettanomyces bruxellensis yeasts: impact on wine and winemaking. Monica Agnolucci, Antonio Tirelli, Luca Cocolin, Annita Toffanin. 2017.]</ref>.